Ultra-Processed Foods Increase Childhood Asthma Risk with Over 30% Intake

The Hidden Costs of Ultra-Processed Foods: New Insights on Asthma and Osteoarthritis

The SENDO Project: Asthma Risks in Early Childhood

The SENDO project—an acronym for Seguimiento del Niño para un Desarrollo Óptimo—is a longitudinal study that tracked 691 Spanish children aged 4 to 5 over an average period of 3.4 years. By utilizing detailed parental questionnaires, researchers monitored the impact of diet on respiratory health. To ensure the reliability of their conclusions, the medical team controlled for potential confounding factors, including the children’s body mass index (BMI) and their level of sedentary behavior, such as time spent in front of screens daily.

The study found that children deriving more than 30% of their daily energy from ultra-processed foods—such as sodas, packaged biscuits, and industrial cereals—were significantly more likely to develop asthma at the beginning of their schooling. Crucially, the researchers did not find a statistical correlation between these foods and other allergic conditions, such as eczema or rhinitis. This led the team to formulate a strong biological hypothesis: the chemical components present in ultra-processed foods, including emulsifiers, colorants, exhausters of taste, and preservatives, do not trigger a traditional immune-mediated allergic response. Instead, they appear to act as direct irritants to the bronchial tissues, rendering the respiratory system hyper-reactive.

The study’s authors emphasize that these results represent an urgent call for public health policies. They argue that the fight against the prevalence of childhood asthma will not be won solely in medical offices with inhalers, but rather through supermarket regulations and improved nutritional education for families.

Muscle Degradation and the Osteoarthritis Initiative

Researchers analyzed MRI scans of 615 participants who had an average age of 60 and an average BMI of 27. At the time of the imaging, these participants did not yet exhibit signs of osteoarthritis.

The study found that ultra-processed foods accounted for a significant portion of the participants’ diets over the previous year. The researchers observed a direct, positive correlation between the intake of these foods and the infiltration of fat between the muscle fibers of the thigh. This internal fat accumulation—distinct from subcutaneous body fat—degrades the contractile quality of the muscle. Because weakened thigh muscles modify the distribution of weight on the knee, this process serves as a known risk factor for the development of gonarthrose (knee osteoarthritis).

According to the study, this degradation occurred regardless of the participants’ total caloric intake, reinforcing the finding that the quality of food is a more significant factor than simple quantity. Regarding these findings, Dr. Zehra Akkaya, the study’s lead author, stated: “Lutter contre l’obésité reste un objectif primordial et un traitement de première intention dans l’arthrose du genou, mais les résultats de cette étude montrent que la qualité de l’alimentation mérite une attention accrue, et que les programmes de perte de poids devraient en tenir compte, au-delà de la seule restriction calorique et de l’exercice physique.”

Identifying and Managing Ultra-Processed Foods

Both sets of researchers rely on the NOVA classification system to define ultra-processed foods. Unlike systems that categorize food by calories or vitamins, NOVA focuses on the degree of industrial processing. The presence of ingredients rarely used in home kitchens—such as maltodextrin or mono- and diglycerides of fatty acids—serves as a primary indicator of a product’s classification and should act as a warning to consumers.

In her book Nutri Arthrose, dietician-nutritionist Angélique Houlbert provides practical steps to reduce exposure to these items. Her recommendations include:

• Limiting consumption of white bread to once per day.
• Reducing added salt.
• Increasing intake of fresh vegetables, fruits, and unsalted oilseeds.
• Prioritizing whole foods such as fatty fish and low-glycemic index grains.

Readers should note that these findings represent scientific observations regarding nutritional quality and health outcomes. Individuals concerned about their dietary impact on respiratory or joint health should consult with qualified medical professionals or registered dieticians to develop a nutrition plan tailored to their specific health needs.

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